With a substitution ratio of 65g of blood for one egg (approx. 58g), or 43g of blood for one egg white (approx. 33g)
How hungry are ya?
With a substitution ratio of 65g of blood for one egg (approx. 58g), or 43g of blood for one egg white (approx. 33g)
How hungry are ya?
Yes, you can:
https://schweizerfleisch.ch/kochwissen/kochen-mit-blut
Of course this site is in German, should have seen that coming
You made me curious.
As a connoisseur of Blood Sausage, or Blutwurst, or Blunz‘n, I am intrigued to taste this.